UNLESS YOU'RE MIKE VUICK, the Monroeville, PA, restaurant owner who drew much flak after banning children under six from the premises last summer, you probably want to see kids eating in your restaurant. And you want parents to be happy about the choices you offer their offspring. A two-pronged approach combining food and fun seems to be the most effective way to reach both audiences. Any discussion of feeding kids today starts with health considerations. The National Restaurant ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.